For this steak and eggs recipe, you can use a precision cooker (also called sous vide cooker or sous vide circulator) to cook the steak. Or, you can cook it in a cast iron skillet on the stove top and finish it in the oven, as we do in our recipe.

We keep it simple here to give you a blank canvas for experimenting. The key is to season with salt and pepper first and to avoid overcooking the lean bison meat. Our recipe is inspired by the great Marcus Samuelsson’s bison steak recipe, which uses a combination of a hot skillet and oven cooking for the perfect doneness. Serve with scrambled eggs, and voila!

Bison Steak and Eggs from Frontière Natural Meats

Ingredients:

Method:

For the bison:

Allow the tenderloins to sit at room temperature for 30 minutes before cooking.

Preheat the oven to 400 degrees F.

Pat the fillets dry, then sprinkle liberally with salt and pepper. Heat 2 tablespoons oil in a cast iron skillet over medium-high heat. When the skillet is piping hot and you see light smoke rising, place the tenderloin in the pan. Sear for 1-2 minutes on all sides.

Remove pan from heat. Melt 1 Tbsp butter in the pan and baste the tenderloin with the butter using a spoon.

Place pan in the 400-degree oven and cook until the internal temperature reads 145 degrees F (or desired doneness). Remove the steak and set aside to rest for 10 minutes.